Easy Boneless Chicken byiryani
Boneless chicken biryani, with chicken marinated like chicken 65, is a recent favorite. Tender chicken pieces and rice cooked in rich chicken stock make it irresistible. This recipe delivers a delicious and flavorful biryani that embodies culinary perfection
In Hyderabad we are very much obsessed with biryani We make many kinds of biryani. But nowadays the very popular thing is chicken biryani with boneless chicken in which they make a preparation like chicken 65 And the biryani is just loved by everyone.
Even though I have tenderized the chicken breast by putting in brine water, that is salt water for 3 hours, giving it a little bit of beating will make the chicken even more tender.Cut the chicken breast into medium size so they are perfect for this kind of chicken biryani with boneless chicken.
Ingredients
- 500 g chicken breast, cut into medium-sized pieces
- Salt (to taste)
- 1 tsp ginger garlic paste
- 1/2 tsp crushed pepper
- Red food color (a pinch, optional)
- 1 tsp red chili powder
- 1 tsp coriander powder
- 1/2 tsp cumin powder
- 1/2 tsp garam masala
- MSG (a pinch, optional)
- 1 tsp chopped curry leaves
- 1 tsp chopped green chili
- 1 tsp all-purpose flour
- 1 tsp corn flour
For this kind of chicken biryani we are going to do a chicken 65 kind of marination. First add little bit of salt, ginger, garlic paste, crushed pepper, red color. You know, we add this red color to give that nice look.Now the people are used to this color Without this they won't get that kind of feeling.
Add chili powder, finely chopped curry leaves, finely chopped green chilli In this we're going to add little bit of coriander powder, cumin powder and little bit of garam masala. And we're going to add little bit of msg because this msg gives a kind of nice flavor.
If you want to add it, you can add it and mix all of this chicken well.And now if you have brought the fresh chicken and doing this, marinate it for at least three 4 hours.If you have brined the chicken, you can go ahead and do it in next 1520 minutes.Since this is a boneless chicken biryani, we have to get the best flavor by using chicken stock.
So we're going to make a chicken stock in which we're going to cook the rice which willing make it very, very delicious.I have added mixed vegetables and chicken bone along with whole garam masala like bay leaf, peppercorn.And also you can add some crushed ginger and garlic.
You can use any trimmings of the vegetables to bring the best flavor in the stock.Making biryani specially the rice is an art and I am going to show you a very easy method In a pan. I have taken some oil and add whole garam masala to this. Add thinly sliced onion and add little bit of salt and saute it till it gets slight colouring.
In this you can add ginger, garlic paste, green chillies and also, you know, strain the chicken bones and add the stock to this onion.Now for one cup of rice you got to add two cup of chicken stock.Now bring this to a boil But the most important thing is checking the salt content in this liquid.So when this is perfect, your basmati rice will cook perfectly and perfect taste.
Make sure you have soaked the basmati rice for 30 minutes to get the best results. On top of this, add some mint leaf and chopped coriander.
You know, put the lid on and cook it on a slow flame Time to cook the chicken so you can also deep fry this chicken but using a nonstick will give very good results. Just use a non stick if you want to Sprinkle little bit of salt prior to adding chicken is also fine.
And make sure you arrange the chicken pieces so that they don't stick to each other and cook well on both the sides 
and cooking for seven to eight minutes will do Move the chicken pieces on one side, add curd and in that add salt and the leftover spices like the coriander powder, chili powder, pepper powder and whatever we used for the chicken masala.
You can add in this and mix it well. Adding some more mint leaf and chopped coriander also will enhance the taste Now keep the chicken pieces separate and this entire curd mixture, mix it well and put a lid on it and let it also cook on a slow flame. By the time you add these chicken pieces to the biryani, the chicken should be 95% cooked. Very carefully and delicately mix the rice.This act of aeration will make your rice nice and fluffy.
On top of this we are going to add some saffron, water and the cooked chicken pieces.With all these masalas, where else can you enjoy.
FAQ
1. How do you tenderize chicken for boneless biryani?
You can tenderize chicken breast by soaking it in brine water (salt water) for three hours. Additionally, lightly beating the chicken can make it even more tender.
2. What is the marination process for chicken in boneless biryani?
For the chicken 65 style marination, mix chicken with salt, ginger-garlic paste, crushed pepper, red color, chili powder, finely chopped curry leaves, green chili, coriander powder, cumin powder, garam masala, and a little bit of MSG. Marinate for at least 3-4 hours if using fresh chicken, or 15-20 minutes if the chicken has been brined.
3. How do you cook the chicken for boneless biryani?
Use a non-stick pan and cook the marinated chicken pieces on both sides for about 7-8 minutes. Move the chicken to one side, add curd mixed with the remaining spices, and cook on a slow flame. The chicken should be 95% cooked before adding it to the biryani.
For the Chicken Stock:
- Chicken bones
- Mixed vegetable trimmings
- Whole garam masala (bay leaf, peppercorn)
- Crushed ginger and garlic
For the Rice:
- 2 cups basmati rice (soaked for 30 minutes)
- 4 cups chicken stock (prepared from the above ingredients)
- Whole garam masala (bay leaf, cloves, cinnamon stick)
- 1 tsp ginger garlic paste
- 4 green chilies, slit